Created by my six year old daughter late one evening, this cupcakes strikes the perfect balance between tart and sweet! Lemon cake with a sweet raspberry filling is topped with lemonade buttercream frosting.

5. Using a Bismarck tip and pastry bag, fill each cupcake with red raspberry pie filling (you'll know the cupcake is filled when the filling begins to come out through the hole in the top).6. Using a stand mixer, combine butter, powdered sugar and lemonade mix. Slowly add vanilla extract and yellow food coloring. Beat 5-6 min on medium-high speed until light and fluffy. 7. Fill a pastry bag with a star tip with frosting, or fill one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag. Generously frost each cupcake.8. Garnish cupcakes with edible pearls and prepare yourself for the "I don't even like cupcakes and I LOVE these!"

Faux Gourmet Tip: "Wilton makes a fabulous Bismark tip that can be purchased inexpensively at Target, Amazon and even Walmart."

If heaven fell onto a baguette… this fabulously simple appetizer would be it!

INGREDIENTS

1 French baguette (sliced diagonally into 1/2 inch slices)

8 ounces brie cheese

1/4 cup honey

DIRECTIONS

Pre-heat oven to broil-low, and line a baking sheet with aluminum foil. Arrange baguettes on the baking sheet, and top each with a thin wedge of brie cheese (or if you’re as obsessed with brie as I am, pile it on!).

Broil 5-6 minutes until edges of baguettes are golden brown and brie begins to melt.

Remove from the oven and drizzle with honey. Arrange baguettes on a plate with fresh fruit, such as strawberries and grapes, and serve immediately!

Pre-heat oven to 350º, and line two cupcake tins with cupcake liners. In a small bowl, combine graham cracker crust mix, melted butter and sugar. Place one tablespoon of graham cracker mixture in the bottom of each cupcake liner, spread evenly with a spoon.

To make the frosting, use a stand mixer to combine butter, marshamllow fluff and vanilla extract until smooth. Slowly add powdered sugar and beat on slow until combined.

Beat 5-6 min on medium-high speed until light and fluffy.

To frost, fill one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag. Generously frost each cupcake (and if you have a creme brulee torch, you can "toast" the marshmallow frosting!)

To make the garnish, microwave tub of semisweet chocolate in 30 second intervals- stirring each time- until chocolate is melted and smooth (about 90 seconds).

Dip a third of each graham cracker stick in the chocolate, then press into sprinkles.

Set aside on wax paper to cool. (Do not garnish cupcakes until ready to serve- the moisture in the cake will soften the graham crackers if they sit too long!)

Faux Gourmet Tip: "If the frosting is too “loose”, add a small amount of powdered sugar to help set it."

Sinfully delicious… pairs wonderfully with a large cup of coffee and great conversation.

INGREDIENTS(for the truffles)

1-1/2 cups toasted hazelnuts (chopped)

6 ounces bittersweet chocolate (chopped)

3/4 cups heavy cream

(for the coating)

2-7 ounce tubs of semisweet microwavable chocolate pieces

2 tablespoons hazelnut liqueur

1 teaspoon vanilla extract

DIRECTIONS

Place chopped bittersweet chocolate in a bowl. In a small pot, bring heavy cream just to a boil, remove immediately and pour over chocolate. Stir slowly until chocolate is completely smooth, then add hazelnut liqueur and vanilla extract.

Chill mixture for one hour, until just firm enough to scoop.

Drop by rounded teaspoons onto a baking sheet lined with parchment paper, roll each portion into a ball and freeze for 15 minutes.

Microwave each tub of semisweet chocolate in 30 second intervals, stirring each time, until chocolate is melted and smooth (about 90 seconds).

Using a toothpick, dip each truffle in the chocolate, then sprinkle with toasted hazelnuts (or roll truffles in hazelnuts). Set aside on wax paper to cool.

Unwrap thawed phyllo pastry sheets and removing one sheet at a time, brush 4-5 sheets of pastry dough with olive oil, stacking the sheets on top of each other.

In a bowl, mix cream cheese, scallions, garlic powder and sea salt until well combined.

Place ¼ of the mixture in the center of the prepared pastry sheets and top with one salmon fillet. Fold the edges in and wrap the salmon up (triangle or rectangle shapes work best, depending on the shape of the salmon fillet), so the salmon and cream cheese is entirely encased in phyllo dough.

Brush again with olive oil and place on prepared baking sheet.

Repeat this process until complete and all four salmon bundles are placed on the baking sheet.

Bake for 15-20 min until pastry is golden brown. Serve warm and garnish with capers, and more sliced scallions.

Faux Gourmet Tip: "If you're in a rush (or don't have a pastry brush on hand) use a spray olive oil to coat the phyllo dough sheets instead of brushing them with olive oil."

A classic Italian dessert, elevated a bit with white chocolate and just enough coffee liqueur to make you smile. Pair with a cappuccino for a truly fabulous dessert experience!

INGREDIENTS

32 ladyfingers

2 cups coffee liqueur

16 ounces mascarpone cheese

2-1/2 cups heavy whipping cream

1/3 cup white sugar

8 ounces white chocolate (grated)

PREPARATION1. Using a stand mixer, beat mascarpone cheese, cream, sugar and half of the white chocolate until well combined (mixture should be light and airy).

2. Cut ladyfingers in half (about 64 ladyfinger pieces). Divide half of ladyfinger pieces equally between 8 serving glasses, then pour one cup of coffee liqueur evenly among the glasses. 3. Spread half of the cream mixture over the coffee soaked ladyfingers, then arrange remaining ladyfingers on top of each glass. 4. Pour over remaining one cup of coffee liqueur, and top each glass with remaining cream mixture. Garnish with remaining white chocolate shavings. Cover tightly with plastic wrap and chill for 4 hours before serving.

Faux Gourmet Tip: "To make a non-alcoholic version of this dessert, substitute chilled espresso or strong black coffee for the coffee liqueur."